This is one of those super easy to make recipes that is perfect for a weekday office lunch.
You can make it the evening before and stick it in the refrigerator. Eat it chilled or warm up a little on a blustering autumn day!
1/2 cup quinoa
1/4 cup peas and chopped carrots (frozen or fresh)
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/4 cup dried cranberries
1/4 cup feta cheese (optional)
1 bay leaf
1 tsp Italian seasoning
salt and pepper to taste
1 tsp olive oil (optional)
some fine chopped fresh basil and parsley to garnish
Bring 1 1/2 cups of water to boil. Add quinoa, peas, carrots, bay leaf and Italian seasoning and cook on medium low until cooked. Add water as necessary.
Transfer to a large bowl. Add rest of the ingredients before serving. Drizzle some olive oil and season with salt and pepper. Optionally add a dash of lemon juice. Sprinkle chopped basil and parsley.
Can add some crushed pepper to pick it up a notch. Add sliced cherry tomatoes. This recipe is very open. So feel free to toss in your favorite vegetables and spices.